ripieni di riso (Rice-Filled Tomatoes)
8 big, ripe tomatoes
8 table spoons of uncooked rice
3 table spoons of olive oil
one garlic boat
Cut the "lid" off the tomatoes and gut them, then place them on a
platter. The insides of the tomatoes are to be pressed. In the
resulting juice you mix rice, oil, herbs, spice and crushed garlic.
Place the tomatoes close together in a form, and fill them about
half full with the rice mixture. Do not put too much in - remember,
the rice is uncooked and will get a lot bigger! Place the tomato
lids back in place and in the end place a little butter on top of
each. Put the form in an oven pre-heated to ca 200 degrees, and cook
for about 45 minutes or until the rice is cooked. Pour off the extra
juice and serve.